For centuries, people around the world have used pickling to preserve out-of-season foods. Here’s a sampling of some of the most popular ingredients.

Kimchee

Usually a mix of cabbage, fish paste, and chili peppers fermented in brine; accompanies rice at almost every meal in Korea.

Preserved Lemons

Pickled in salt, water, and lemon juice (and sometimes with sweet nigella flower seeds); served in Morocco in meat tagines and with roast chicken.

Pig’s Feet

This American soul-food classic is preserved in a vinegar brine and usually eaten as a snack.

Duck Eggs

Immersed in a saltwater brine for a week or more; often used for hard or soft boiling in China.

Mangoes

Preserved in a mixture of salt, oil, and spices, such as cayenne pepper and mustard seeds; in India, eaten as a snack or served with rice at meals.

Source: Pickled, by Lucy Norris (Stewart, Tabori & Chang, www.amazon.com $22.50).